Crazy Good Cheesy Sausage Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour or gluten-free flour (recommended: Cup4Cup)
02 -
1 tablespoon baking powder
03 -
½ teaspoon salt
→ Wet Ingredients
04 -
1 cup milk
05 -
1 egg
06 -
1 tablespoon pure maple syrup or sugar
07 -
6 tablespoons unsalted butter, melted and cooled
→ Main Ingredients
08 -
1 pound ground breakfast sausage, cooked and crumbled
09 -
2 cups grated sharp cheddar cheese
10 -
(optional) additional cheese for topping
# Instructions:
01 -
Preheat the oven to 400°F. Grease the muffin tins liberally with nonstick cooking spray and set aside.
02 -
Cook the ground sausage in a skillet, breaking it up with a wooden spoon until browned and cooked through. Drain the excess grease on a paper towel-lined plate.
03 -
In a large bowl, whisk together the flour, baking powder, salt, and sugar (if not using maple syrup).
04 -
Stir in the cooked sausage and grated cheddar cheese into the dry mixture.
05 -
In a separate small bowl, whisk together milk, egg, and maple syrup (if using). Pour this mixture into the dry ingredients and stir to combine.
06 -
Add the melted and cooled butter to the batter. Stir until all the flour is incorporated.
07 -
Spoon the batter evenly into the prepared muffin tins, filling each to the top. Sprinkle additional cheese on top, if desired.
08 -
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden. Cool for 5 minutes before transferring to a cooling rack.
# Notes:
01 -
Cool completely before storing. Refrigerate in an airtight container for up to 2 days or freeze for up to 3 months.
02 -
Thaw frozen muffins at room temperature for one hour, then microwave for 20 seconds to warm.
03 -
For variation, try using turkey breakfast sausage or adding spices like garlic powder or cayenne pepper.